Replies

Cut up chicken and cover with water boil for about an hour. Pull out chicken and reserve liquid, allow chicken to cool and then pull chicken meat off the bone and discard bone.

In s stock pot put 4-5 cups of the reserved water into the stock pot with 2 tablespoons of chicken base or 2-3 boullian cubes. 2 tablespoons of garlic powder, 1&1/2 onions medium diced, (if you want celery cut up 2 stalks and add) splash of sherry, 1 teaspoon of black pepper, simmer for 10-15 minutes until onions are translucent.

Add noodles (we use egg noodles about half a bag). Cook noodles in stock pot with onions and other liquid. In a small frying or sauce pan melt 1 stick of butter add 3 tablespoons of flour, mixing frequently for aprox 5 minutes, it will start to smell like a short bread cookie. Start adding this to the stock pot liquid, slowly until it is as thick as you would like. If it gets too thick add some reserve liquid that you boiled the chicken in. Add chicken and serve hot.

You can also add frozen veggies or fresh veggies into it. And dh said some smoked gouda melted into it is really good. You can also use a rotisserie chicken and use just water and chicken base or some swansons chicken broth. Tell me how it turns out!

Quoting mich.el.le:

Quoting LilliesValley:

Well I looked through five of his homemade cookbooks and couldn't find the recipe, it must be in his head! LOL,dh is s chef, so we have tons of books but a lot of recipes he just wings it. I'll try to remember to ask him tonight for you.

Quoting mich.el.le:

Quoting LilliesValley:

Dhs hours git cut back, errrr, so he mentioned chicken and noodles, its not soup its thicker, or sloppy joes.

A couple I used to babysit for made chicken and noodles and Idk what he did but it was SO freaking good!

Cut up chicken and cover with water boil for about an hour. Pull out chicken and reserve liquid, allow chicken to cool and then pull chicken meat off the bone and discard bone.

In s stock pot put 4-5 cups of the reserved water into the stock pot with 2 tablespoons of chicken base or 2-3 boullian cubes. 2 tablespoons of garlic powder, 1&1/2 onions medium diced, (if you want celery cut up 2 stalks and add) splash of sherry, 1 teaspoon of black pepper, simmer for 10-15 minutes until onions are translucent.

Add noodles (we use egg noodles about half a bag). Cook noodles in stock pot with onions and other liquid. In a small frying or sauce pan melt 1 stick of butter add 3 tablespoons of flour, mixing frequently for aprox 5 minutes, it will start to smell like a short bread cookie. Start adding this to the stock pot liquid, slowly until it is as thick as you would like. If it gets too thick add some reserve liquid that you boiled the chicken in. Add chicken and serve hot.

You can also add frozen veggies or fresh veggies into it. And dh said some smoked gouda melted into it is really good. You can also use a rotisserie chicken and use just water and chicken base or some swansons chicken broth. Tell me how it turns out!

Quoting mich.el.le:

Quoting LilliesValley:

Well I looked through five of his homemade cookbooks and couldn't find the recipe, it must be in his head! LOL,dh is s chef, so we have tons of books but a lot of recipes he just wings it. I'll try to remember to ask him tonight for you.

Quoting mich.el.le:

Quoting LilliesValley:

Dhs hours git cut back, errrr, so he mentioned chicken and noodles, its not soup its thicker, or sloppy joes.

A couple I used to babysit for made chicken and noodles and Idk what he did but it was SO freaking good!

Cut up chicken and cover with water boil for about an hour. Pull out chicken and reserve liquid, allow chicken to cool and then pull chicken meat off the bone and discard bone.

In s stock pot put 4-5 cups of the reserved water into the stock pot with 2 tablespoons of chicken base or 2-3 boullian cubes. 2 tablespoons of garlic powder, 1&1/2 onions medium diced, (if you want celery cut up 2 stalks and add) splash of sherry, 1 teaspoon of black pepper, simmer for 10-15 minutes until onions are translucent.

Add noodles (we use egg noodles about half a bag). Cook noodles in stock pot with onions and other liquid. In a small frying or sauce pan melt 1 stick of butter add 3 tablespoons of flour, mixing frequently for aprox 5 minutes, it will start to smell like a short bread cookie. Start adding this to the stock pot liquid, slowly until it is as thick as you would like. If it gets too thick add some reserve liquid that you boiled the chicken in. Add chicken and serve hot.

You can also add frozen veggies or fresh veggies into it. And dh said some smoked gouda melted into it is really good. You can also use a rotisserie chicken and use just water and chicken base or some swansons chicken broth. Tell me how it turns out!

Quoting mich.el.le:

Quoting LilliesValley:

Well I looked through five of his homemade cookbooks and couldn't find the recipe, it must be in his head! LOL,dh is s chef, so we have tons of books but a lot of recipes he just wings it. I'll try to remember to ask him tonight for you.

Quoting mich.el.le:

Quoting LilliesValley:

Dhs hours git cut back, errrr, so he mentioned chicken and noodles, its not soup its thicker, or sloppy joes.

A couple I used to babysit for made chicken and noodles and Idk what he did but it was SO freaking good!